南果梨果汁非酶促褐变反应机制研究  

Influencing Factors of Non-enzymatic Browning of Nanguo Pear Juice

作　　者：那广宁[1] 丁昊 唐霜 张祥云 张锐[2] NA Guang-ning;DING Hao;TANG Shuang;ZHANG Xiang-yun;ZHANG Rui(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,Liaoning,China;Food and Processing Research Institute,Liaoning Academy of Agricultural Sciences,Shenyang 110161,Liaoning,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《食品研究与开发》2022年第21期23-30,共8页Food Research and Development

基　　金：辽宁省科学技术计划项目(2019-MS-241)。

摘　　要：通过监测南果梨果汁在不同温度贮藏过程中非酶促褐变反应的褐变指数(browning index,BI)及5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、总酚、抗坏血酸、游离氨基酸、还原糖的含量,探究其非酶促褐变反应的主要反应机制和影响因素。通过动力学方程表达各反应进行的情况和主次关系,结果表明,南果梨果汁非酶促褐变的主要反应机制是美拉德反应和抗坏血酸氧化分解反应,多元酚氧化缩合反应和焦糖化反应在南果梨果汁非酶促褐变反应体系中影响较小。在不同的贮藏温度下,5-HMF和抗坏血酸的含量变化规律均符合零级反应动力学模型,随着贮藏温度的升高,南果梨果汁的非酶促褐变反应速度加快。The browning index,5-hydroxymethylfurfural(5-HMF)content,total phenol content,ascorbic acid content,free amino acid content,and reducing sugar content of Nanguo pear juice were determined during storage at different temperatures. The kinetic equation was fitted to reflect the status of each index so as to reveal the main mechanism and influencing factors of non-enzymatic browning. The results showed that the non-enzymatic browning of Nanguo pear juice were mainly caused by Maillard reaction and oxidative decomposition of ascorbic acid,while the oxidative condensation of polyphenol and caramelization had little effect on the browning. The changes in 5-HMF content and ascorbic acid content of the juice stored at different temperatures can be fitted with the zero-order reaction kinetics model. The non-enzymatic browning of Nanguo pear juice was accelerated with the increase in storage temperature.

关 键 词：南果梨 果汁 褐变指数 非酶促褐变 动力学模型 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]